A delicious, stress-free Easter brunch casserole. Prepared the night before and cooked in the morning, leaving you free to watch/participate in the Easter Egg Hunt or just enjoy a moment of peace. This Savoury French Toast Casserole is perfect for feeding the family or adding to a brunch buffet.
Savoury French Toast Casserole. This recipe was created in partnership with Furlani®. Opinions in this post are always my own.
Thick slices of Furlani® Garlic Texas Toast, are dipped in a custardy egg mixture then layered with ham, cheese, and asparagus. Then the rest of the egg mixture is poured over top of everything, then the casserole is tightly wrapped and refrigerated overnight. All that’s left to do is bake it until golden brown, with crispy edges. Serve with fresh fruit or a side salad and fresh brewed coffee or mimosas.
Ingredients for this Savoury Casserole:
- Furlani® garlic Texas toast
- Asparagus
- Eggs
- Milk
- Cream
- Gruyère cheese
- Dijon
- Chives
- Salt and pepper
- Cayenne powder
- Black forest ham
- Old cheddar cheese
Instructions
Grease a shallow 13” x 9” baking dish with butter and spread half of the asparagus slices evenly across the dish. Reserve the asparagus spears and remaining slices for the top of the casserole.
In a large bowl, whisk eggs. Add milk, cream, Gruyère, Dijon, chives, pepper, cayenne, and salt to the eggs. Mix well.
Cut the Texas toast in half on the diagonal.
Dip the slices of Texas toast into the egg mixture, shake off the excess, then arrange the slices in the prepared dish. Cut side down, alternating top, then bottom. Reserve the leftover egg mixture.
Place the 12 quarters of ham slices in between the toast, beside each top.
Sprinkle the diced ham and reserved asparagus over the toast.
Pour the reserved egg mixture evenly over the top of the casserole.
Then sprinkle on the cheddar cheese.
Cover with saran wrap and refrigerate overnight (or at least four hours).
The next day, preheat your oven to 350°F. Remove the casserole from the fridge and leave out to come to room temperature while the oven heats. Cook, covered with tinfoil for 15 minutes, remove foil and cook for 25 minutes more, or until the casserole is set and the toast is golden brown.
Serve with more chives, hot honey, and hot mustard.
Watch how this savoury French toast recipe was made here.
Tried this recipe?
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Cheers! James & Elaine
Savoury French Toast Casserole
Ingredients
- 12 slices of Furlani® garlic Texas toast
- 4 asparagus spears sliced into ¼-inch slices diagonally
- 8 whole eggs
- ½ cup whole milk
- ½ cup 35%cream
- 5 ounces Gruyère cheese shredded
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives chopped
- ½ teaspoon freshly ground pepper
- ¼ teaspoon cayenne powder
- ¼ teaspoon salt
- 4 ounces black forest ham 4 x ⅛” thick slices, three slices cut into quarters, one slice diced.
- 3 ounces old cheddar shredded
Instructions
- Grease a shallow 13” x 9” baking dish with butter and spread half of the asparagus slices evenly across the dish. Reserve the asparagus spears and remaining slices for the top of the casserole.
- In a large bowl, whisk eggs. Add milk, cream, Gruyère, Dijon, chives, pepper, cayenne, and salt to the eggs. Mix well.
- Cut the Texas toast in half on the diagonal.
- Dip the slices of Texas toast into the egg mixture, shake off the excess, then arrange the slices in the prepared dish. Cut side down, alternating top, then bottom. Reserve the leftover egg mixture.
- Place the 12 quarters of ham slices in between the toast, beside each top.
- Sprinkle the diced ham and reserved asparagus over the toast.
- Pour the reserved egg mixture evenly over the top of the casserole.
- Then sprinkle on the cheddar cheese.
- Cover with saran wrap and refrigerate overnight (or at least four hours).
- The next day, preheat your oven to 350°F. Remove the casserole from the fridge and leave out to come to room temperature while the oven heats. Cook, covered with tinfoil for 15 minutes, remove foil and cook for 25 minutes more, or until the casserole is set and the toast is golden brown.
- Serve with more chives, hot honey, and hot mustard.
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